This chewy, airy Stand Mixer Pizza Dough is made with bread flour, yeast, and olive oil and ready in 1 hour and 40 minutes. Watching the shaggy mess suddenly pull away from the bowl into a smooth, elastic ball is incredibly satisfying. I rely on this method weekly because it saves my arms from endless kneading.
The Secret To Getting It Right
I used to struggle with sticky, unmanageable dough when mixing by hand. The stand mixer completely changes the routine by providing consistent, powerful kneading.
I learned the hard way that adding the water too quickly can leave dry pockets at the bottom of the bowl. Pouring it slowly while the machine runs on a low speed ensures perfectly hydrated dough every time.
Stand Mixer Pizza Dough Ingredients
- 3 1/2 cups bread flour
- 1 1/3 cups warm water (110 F)
- 2 1/4 tsp instant yeast (1 packet)
- 1 tbsp olive oil
- 1 tsp sugar
- 1 1/2 tsp kosher salt
How To Make Stand Mixer Pizza Dough
- Mix the wet ingredients: In the bowl of your stand mixer, whisk together the warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.
- Add the dry ingredients: Add the bread flour, olive oil, and kosher salt to the bowl. Attach the dough hook to your mixer.
- Knead the dough: Turn the mixer on low speed and mix for 2 minutes until a shaggy dough forms. Increase the speed to medium and knead for 5 minutes.
- Let it rise: Remove the smooth dough ball, grease the bowl lightly with oil, and place the dough back inside. Cover with a damp towel and let rise for 1 hour.
Recipe Tips
- Check water temperature: If your water is too hot, it will kill the yeast and the dough will not rise.
- Weigh your flour: Using a kitchen scale prevents adding too much flour, which causes dense crusts.
- Watch the bowl clearance: The dough is ready when it slaps the sides of the bowl and clears the bottom.
What To Serve With Pizza Dough
This dough forms the perfect base for classic homemade pizza, so pair it with a robust tomato sauce and fresh mozzarella. It also works beautifully twisted into garlic knots and served alongside a rich marinara dipping sauce.
How To Store
Keep the dough in an airtight container in the fridge for up to three days. For longer storage, freeze the dough balls in oiled freezer bags for up to three months. Thaw overnight in the fridge before using.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour in a pinch. However, bread flour gives the crust a much better chew and structure.
Why is my dough so sticky?
High humidity or inaccurate measuring can make the dough overly wet. Add flour one tablespoon at a time until it pulls away from the bowl.
Can I let the dough rise overnight?
Absolutely. A slow cold fermentation in the fridge for 24 hours develops incredible flavor and a better texture.
Nutrition
- Calories: 150 kcal
- Total Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 290mg
- Total Carbohydrate: 28g
- Protein: 4g
Stand Mixer Pizza Dough
2
servings10
minutes1
hour30
minutes1
hour40
minutesChewy, airy Stand Mixer Pizza Dough features bread flour and instant yeast, ready in 1 hour and 40 minutes. This foolproof method takes the heavy lifting out of your weekend homemade pizza night.
Ingredients
3 1/2 cups bread flour
1 1/3 cups warm water (110 F)
2 1/4 tsp instant yeast (1 packet)
1 tbsp olive oil
1 tsp sugar
1 1/2 tsp kosher salt
Directions
- Mix the wet ingredients: In the bowl of your stand mixer, whisk together the warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.
- Add the dry ingredients: Add the bread flour, olive oil, and kosher salt to the bowl. Attach the dough hook to your mixer.
- Knead the dough: Turn the mixer on low speed and mix for 2 minutes until a shaggy dough forms. Increase the speed to medium and knead for 5 minutes.
- Let it rise: Remove the smooth dough ball, grease the bowl lightly with oil, and place the dough back inside. Cover with a damp towel and let rise for 1 hour.
